Finnan Haddie Chowder Recipes

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FINNAN HADDIE CHOWDER



Finnan Haddie Chowder image

Provided by Ghillie James

Categories     Soup/Stew     Fish     Potato     Dinner     Lunch     Meat     Bacon     Seafood     Corn     Root Vegetable     Fall     Winter     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 14

2 tablespoons butter
2 teaspoons olive oil
1 large onion, chopped
4 medium potatoes (each weighing about 6 ounces), unpeeled if new, and chopped into 3/4-1 1/4-inch cubes
1 tablespoon thyme leaves
splash of white wine
2 cups good-strength chicken stock
3 1/4 cups whole milk
2 (7-ounce) cans corn kernels, drained, or 2 large corn on the cobs, kernels removed
1 pound undyed finnan haddie, cut into 1 1/2-inch chunks
To serve
5 slices bacon, chopped
2 tablespoons heavy cream
handful of chives, snipped

Steps:

  • In a large saucepan, heat the butter and oil, add the onion, and sauté over low heat for 5 minutes. Add the potatoes and cook for an additional 5 minutes. Add the thyme and wine and boil for a minute or so before pouring in the stock and stirring. Add the milk and bring to nearly boiling, then reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.
  • Add the corn, finnan haddie, and a grinding of pepper and bring to a simmer. Let simmer until the haddock is just cooked, about 10 minutes. Taste for seasoning, adding a little salt if needed.

LOBSTER AND FINNAN HADDIE CHOWDER WITH VERMONT COMMON CRACKERS



Lobster and Finnan Haddie Chowder with Vermont Common Crackers image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

3 to 4 pound butterflied smoked bone in haddock
2 tablespoons whole black peppercorns
2 sprigs thyme
4 sprigs parsley
1 small onion
1/4 cup celery leaves
2 cups fish stock
1 cup heavy cream, plus 2 cups
1/2 cup milk
6 (1 pound) culls (lobsters with only 1 claw)
1 medium onion, large dice
4 tablespoons butter, plus 5 tablespoons
4 red bliss potatoes
Salt and ground black pepper
Chopped parsley, for garnish
Vermont Common Crackers

Steps:

  • Place the smoked haddock in a pan a little large than the fish itself. Sprinkle with peppercorns, thyme, parsley, the small onion, and celery leaves. Pour in the stock. Add 1 cup heavy cream and milk. Cover pan with aluminum foil and place pan in a 350 degree F oven for 15 minutes or until the fish is barely heated through, turning opaque. Remove from oven. Let cool.
  • Flake the fish into big pieces, making sure there are no bones or whole peppercorns lurking in crevices.
  • Blanch 6 (1 pound) culls in boiling salted water for 5 to 6 minutes. Refresh in cold water to stop cooking. Take meat from the shells leaving big chunks.
  • In a 3-quart stainless saucepan, place 4 of the lobster bodies over medium heat with 2 tablespoons butter. Saute until barely colored, then add 2 cups heavy cream and simmer slowly until reduced by 1/3. Use any of the smoked haddock scraps, bones, etc., when reducing the cream. This will give additional flavor to the soup. The lobster cream should have a lobster-smoked haddock flavor.
  • Add the stock cream from poaching the smoked haddock. Strain, you should have approximately 3 to 3 1/2 cups soup base.
  • To finish soup, saute 1 medium size onion in 4 tablespoons of butter. Add 4 red bliss potatoes cut into chunks leaving skins on. Pour over the soup base and simmer until the potatoes are "just done", not overcooked and mushy. Season with salt and freshly ground black pepper.
  • In saute pan over medium heat, saute lobster meat, in big chunks in 2 to 3 tablespoons of butter. Add to the soup with the finnan haddie, taste for any additional salt and pepper. Adjust the amount of liquid by adding milk or cream. Bring just to a boil, heating the fish and lobster through. Ladle into hot soup bowls. Place a little slice of whole butter to melt on top and plenty of finely chopped parsley for garnish.
  • Serve with toasted and buttered split Vermont common Crackers. If you can not find the crackers use Old Fashioned Cream Biscuits or hot bread.

SIMPLE, BAKED FINNAN HADDIE



Simple, Baked Finnan Haddie image

Finnan haddie is a Scottish dish with smoked haddock. This is a simple, old family recipe that comes from the Maritimes - Canada. We always called this 'the milk fish'. This goes great with the traditional mashed potatoes and peas.

Provided by Lins444

Categories     Seafood     Fish

Time 40m

Yield 6

Number Of Ingredients 4

2 pounds smoked haddock fillets
2 tablespoons all-purpose flour
¼ cup melted butter
2 cups warm milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place smoked haddock into a glass baking dish. Whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock.
  • Bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 5.8 g, Cholesterol 143.4 mg, Fat 10.8 g, Fiber 0.1 g, Protein 41.2 g, SaturatedFat 6.1 g, Sodium 1242.6 mg, Sugar 3.8 g

FINNAN HADDIE



Finnan Haddie image

This was our traditional Christmas Eve dinner. I loved it, my sister, not so much. It is very rich, but very delicious. My mom would serve it over smashed boiled potatoes.

Provided by dawnie2u

Categories     Swedish

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb finnan haddie
4 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
salt
fresh ground pepper

Steps:

  • Put the smoked fish in a pan and cover with water. Bring to a boil over medium heat and cook for 10 minutes.
  • Remove from the pan and drain.
  • Remove the skin and bones and flake the fish.
  • Heat 3 tablespoons of butter in a saucepan, stir in the flour, and cook gently 2 minutes, continuing to stir.
  • Off heat, add the milk, then return to the heat and stir constantly, until the sauce thickens.
  • Add salt and pepper to taste, reduce heat and simmer, stirring often, for about 12-15 minutes.
  • Combine the flaked fish with the sauce, and warm through. Serve over boiled potatoes.

Nutrition Facts : Calories 313.4, Fat 16, SaturatedFat 9.6, Cholesterol 130.7, Sodium 1012.4, Carbohydrate 8.7, Fiber 0.2, Protein 32.4

FINNAN HADDIE



Finnan Haddie image

This is a very old, very Canadian Recipe. When I was little it was one of my favorites. Finnan haddie is dried smoked & salted Haddock. I have used dried salt Cod also and both are very nice

Provided by conniecooks

Categories     < 4 Hours

Time 2h

Yield 4 serving(s)

Number Of Ingredients 6

1/2 lb finnan haddie
2 cups milk
1/4 cup butter
1/4 cup flour
2 eggs, slightly beaten
2 cups cubed cooked potatoes

Steps:

  • In a shallow baking dish cover Finan haddie with milk.
  • Let Stand 1 hour.
  • Bake in a preheated 350 degree oven for 30 minutes.
  • Drain, reserving liquid and separate into flakes.
  • In a saucepan melt butter. Blend in flour until smooth.
  • Gradually stir in reserved milk.
  • Cook stirring constantly until thickened.
  • Blend in eggs.
  • Add reserved fish and potatoes, stirring occaionally until fish is heated through.
  • Serve in soup bowls.

Nutrition Facts : Calories 368.6, Fat 19.1, SaturatedFat 11, Cholesterol 197, Sodium 614.2, Carbohydrate 24.9, Fiber 1.9, Sugar 0.8, Protein 23.9

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